Cook the rice according to the packet instructions and keep warm.
Wipe out the wok and heat the oil until smoking. Tip in the beef and stir-fry for 2 mins over a high heat, but don’t move it around too much initially or it will release liquid and stew rather than fry.
Tip in the sesame seeds, cook for 1 min more, then add the maple syrup.
Toss to coat the beef well, then add the gluten free soy and bubble briefly.
Spoon over the rice, sprinkle sesame seeds and the green ends of the scallion and serve immediately.